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Banh Mi Rice Bowls

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Serves: 3 - 4

Overall:

45m

Cook:

25m

INGREDIENTS (chicken)

2 tablespoons sesame
1 ½ pounds ground chicken
2 shallots - finely diced
4 cloves garlic - minced
½ cup tamari
2 tablespoons fish sauce
2 tablespoons chili paste
2 tablespoons honey

INGREDIENTS (salad)

2 Persian cucumbers, chopped
1 jalapeño pepper - seeded and finely diced
½ cup cilantro - chopped
¼ cup mint - chopped
¼ cup Thai basil - chopped
3 tablespoons sesame seeds
¼ cup peanuts - roughly chopped
2 tablespoons toasted sesame oil
2 tablespoons lime juice
1 avocado - cubed
4 cups rice - cooked

INGREDIENTS (pickled veg)

3 medium carrots - peeled and julienned
½ large daikon - peeled and julienned
1 ½ cups boiling water
½ cup white sugar
4 teaspoons kosher salt
¾ cup rice wine vinegar

INSTRUCTIONS

1. In a large bowl, dissolve the salt and sugar in the hot water. Stir in vinegar. Add the julienned carrots and daikon - the vegetables should be completed covered.

2. Let the vegetables sit at room temperature for approximately 2 hours - in this time the vegetables should become softer and less stiff.

3. In a bowl, mix the tamari, fish sauce, chili paste, and honey. Add 1/3 cup water. Set a few tablespoons of the sauce aside for serving, if desired.

4. Heat the oil, ground chicken, shallots, and garlic in a large skillet over medium-high heat. Cook, breaking up the meat as it cooks, until browned, 5 minutes. Add the sauce. Cook another 5 minutes, until the meat is crispy. Remove from the heat.

5. To make the salad. Combine everything in a bowl and gently toss.

6. Spoon the meat over bowls of rice. Top with the herb salad, pickled carrots and daikon. Drizzle over the extra sauce. Enjoy!

NOTE: The pickled vegetables will keep in the fridge for 2 months, in the pickling liquid. Use airtight glass containers or jars (not plastic).

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